The effect of reinforced marination with papain and bromelain on chilled beef meat quality

Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases

Impacts of papain and bromelain fortified marinades on chilled camel meat quality

Tenderization and fragmentation of myofibrillar proteins in camel semitendinosus muscle of high connective tissue content using proteolytic extract from ginger rhizome and papain

Improvement of The Red Meat Properties Using Different Methods

USING NATURAL HERBAL EXTRACTS FOR IMPROVING THE LIPID OXIDATION AND SENSORY ATTRIBUTES OF BEEF BURGER MANUFACTURED WITH MECHANICALLY DEBONED CHICKEN MEAT

Safety and Quality of Ready to Eat Chicken Meat products

Methods for Enhancing Meat Tenderness a Main Key Factor of Meat Palatability: A Review

Methods for Enhancing Meat Tenderness a Main Key Factor of Meat Palatability: A Review

Using orange and pomegranate peel extracts in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality